SPAGHETTI WITH PITTED GREEN OLIVES, PARMESAN & LEMON BREADCRUMBS

Ingredients

• Spaghetti 12.7 oz
• Garlic 1 clove
• Olive oil
• Saclà pitted green olives 3.5 oz
• Grated Parmigiano Reggiano 1 oz
• Red pepper flakes 1 pinch
• Butter 1 knob
• SaltBlack pepper
• FOR THE LEMON BREADCRUMBS:
• Rustic bread 1 slice
• Zest of 1/2 untreated lemon
• Olive oil 1/2 tbsp

METHOD

• Tear the bread into rough chunks and pulse in a food processor until you get coarse breadcrumbs
• Transfer to a nonstick skillet with the olive oil and toast for 1–2 minutes, stirring constantly, until golden
• Move the breadcrumbs to a small bowl, season with a little salt and add the lemon zest
• Mix and let the flavors develop while you prepare the pasta
• Drain the Saclà pitted green olives and roughly chop them
• Heat a skillet with a drizzle of olive oil and the butter
• Once the butter has melted, add the peeled garlic and red pepper flakes
• Cook for 30 seconds, then add the olives and sauté for 2–3 minutes, being careful not to burn the garlic
• Season with salt and black pepper
• Meanwhile, cook the spaghetti in salted boiling water and drain 2–3 minutes before fully cooked, reserving the pasta water
• Add the spaghetti to the skillet with the olives and finish cooking, adding a little hot pasta water at a time until the sauce becomes creamy
• Stir in the Parmigiano Reggiano
• Plate and top with the lemon breadcrumbs
• Serve immediately